Ho­tels to Dine For

In ad­di­tion to truly won­der­ful days and nights, in­de­pen­dent re­sorts and ho­tels of­fer some amaz­ing food ex­pe­ri­ences

Business Traveler (USA) - - CONTENTS - By Kather­ine Kear­nan

Ilove to cook, un­der cer­tain cir­cum­stances. Cir­cum­stances that I find hard to du­pli­cate in my Cal­i­for­nia bun­ga­low kitchen. Th­ese in­clude but are not limited to: in­gre­di­ents prepped by a pro­fes­sional chef. Said pro­fes­sional chef on the scene of­fer­ing in­struc­tions and light ban­ter. Six or so friends to cook with, some­one else to do the dishes, fast and loose high-end wine-tast­ings while sautéing the prawns, land­scaped gar­dens out­side the win­dow, and a spa within walk­ing dis­tance in case the whole pro­ce­dure be­comes too sweaty and hard.

So I don’t cook that much. But I’m lucky enough to work at Stash, and have the in­side track on re­sorts and ho­tels set up to pro­vide great food ex­pe­ri­ences, like an all-or­ganic din­ner served in a pot­ting shed, or a tra­di­tional salmon pot­latch a few feet from Puget Sound. Here are a few fa­vorites.

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